Ingredients - 5 peaches in syrup or fresh - 1 sheet of puff pastry - 1/2 cup of sugar - Q.b Cinnamon - 1 cup powdered sugar - 2 tbsp milk - 1 c. Vanilla essence tea How to make We cut the peaches into thin slices and reserve them. Place the shortcrust pastry in a tartlet, place parchment paper and grains inside (or something else that weighs it down) and bake for 15 minutes at a temperature of 150°C. After taking it out of the oven, let the dough cool down a little and then we start by placing the peach slices in the shape of a flower (or in any other way you want), starting by controlling the dough, make it tight to get a design prettier. When the mold is complete, place the sugar and cinnamon on top. We put it in the oven at 200°c for 15 minutes, if the tart is not shiny and soft, leave it a little longer. In a bowl put the powdered sugar, milk and vanilla essence and mix well. Once the pie is ready water with the mixture. Source and rights: https://imperiosabores.blogspot.com/2017/11/tarte-fresca-de-pessegos.html
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